Episode Highlights With Hannah Hannah calls herself a farmer of microbes and she sees fermentation as a sacred practice The resurgence of ancient wisdom though regenerative farming They do DNA sequencing on all of their cultures How to cultivate your microbiome at home by making your own fermented foods What to know about fermented products and sugar and why sugar in ferments is different How to mitigate excess sugar in kombucha and how sugar in kombucha isn’t a bad thing The flavors of health are sour and bitter What are we actually feeding? We think it is our bodies but it is also our microbiome so how do we give it what it actually needs How fermented foods help remove toxins from the body Bacteria affects ancient wisdom and ancestral lineage in the modern world What a scoby is and how it is a metaphor for global community How to get started with fermentation and it is easier than you think! Resources We Mention Kombucha Kamp The Big Book of Kombucha: Brewing, Flavoring, and Enjoying the Health Benefits of Fermented Tea by Hannah Crum
